Recipes  
Eggs Benedict
Eggs Benedict
Open in full-screen mode

Eggs Benedict

Preparation
15 MIN
Cooking
20 MIN
Servings
4
Share

Ingredients

Hollandaise Sauce

Eggs

Preparation

  1. Preheat the oven to 75 ºC (150 ºF).

Hollandaise Sauce

  1. In the upper part of a double boiler, off the heat, whisk together the egg yolks and lemon juice. Place over simmering but not boiling water.
  2. Whisk until the mixture is hot and frothy. Add the butter, one cube at a time. Beat between each addition until the butter is melted. The texture of the sauce will gradually thicken. Adjust the seasoning. Set the sauce aside over warm water while poaching the eggs.

Eggs

  1. In a large saucepan, simmer the water with the vinegar. Break your eggs on saucers. Slide two eggs at a time in the water and let poach for 3 to 4 minutes, until the desired doneness. Normally the yolks should be runny. Place the poached eggs on paper towels. Repeat with the other eggs.
  2. While cooking the eggs, Cut the English muffins in half and toast them.
  3. Add a slice of ham and an egg on the toasted muffin. Keep warm in the oven for a few minutes, if necessary.
  4. Just before serving, drizzle with the hollandaise sauce.

Note

If you've never made hollandaise sauce, I suggest you make this recipe once before the big day. This recipe is simple, provided you do not overheat the egg yolks. The bottom of the upper part of double boiler should not touch the simmering water. You can replace the ham with smoked salmon. Note that it is better, in this case, to not keep the muffins warm in the oven as you would with the ham.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.